Villa Sarchi Jamaica Natural

How it's processed

Right after picking, ripe cherries are floated and put into a tank with hibiscus kombucha and blended SCOBY. New kombucha SCOBY starts growing on the top in two days. We closely monitor pH, liquid temperature, and brix level during the fermentation. The coffee is taken out when the fermentation liquid reaches a pH of 3.6. Then, dried on raised beds for 22 days and reposed for 11 weeks before hulling. Both dry parchment and green coffee are stored in Ecotact bags to preserve its qualities. These cherries are coming from midday "medida" to avoid unwanted fermentation in the bags.